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    Home ยป Recipes ยป Cake & Cupcakes

    My Favorite Homemade Carrot Cake

    Published: Mar 29, 2015 ยท Last Modified: Sep 4, 2023 by Jessica ยท 20 Comments ยท This post may contain affiliate links

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    My Favorite Homemade Carrot Cake is the best you'll ever have! Freshly grated carrots and a blend of warm spices are tucked in an extremely moist and flavorful cake. The rich and velvety cream cheese frosting is the perfect complement.

    Carrot cake slice on a plate.

    This carrot cake is to die for. The tender crumb is moist and fluffy, with just the right amount of soft texture from the bits of carrot woven throughout. And it's even better the next day! Just like my flavorful banana bread. Once you get all of the delicious spicy flavors together and let them marry over night, they become super-charged and this easy carrot cake is even more flavorful on the second day. My homemade cream cheese frosting is easy and delicious, you'll want to use it on everything!

    Do you love carrot cake as much as I do? You have to try my pineapple coconut carrot cake! Also paired with cream cheese frosting, it's such a surprisingly delicious combination!

    Carrot cake on a cake stand with a slice missing.
    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • Substitutions & Variations
    • How to make the best carrot cake
    • Recipe Tips
    • Recipe FAQs
    • More cake recipes you'll love
    • ๐Ÿ“‹ Recipe
    • โญ Reviews

    Why you'll love this recipe

    • The smooth and creamy cream cheese frosting paired with the warm flavors of the homemade carrot cake is such a delicious combination.
    • This Easter carrot cake recipe with oil stays super moist for days!

    Ingredients

    All carrot cake ingredients overhead shot.

    Homemade Carrot cake

    • Sugar: I use a mixture of granulated and light brown sugar in my carrot cake for a richer, more full-bodied taste.
    • Spices: Cinnamon, nutmeg, cloves and ginger - for DELICIOUS flavor!
    • Vegetable oil: Can also use canola oil - any neutral oil.
    • Freshly fine grated carrots: Please grate fresh carrots, if possible. Pre-shredded carrots at the grocery store are dried out most of the time.

    Easy Cream Cheese Frosting

    • Cream cheese: Use blocks of real cream cheese, not the spreadable kind. Full fat works best in this recipe! Just like in the frosting recipe for my easy banana bread recipe.

    See recipe card below for a full list of ingredients and measurements.

    Substitutions & Variations

    Elevate your carrot cake by trying these yummy variations!

    • Nuts: Add chopped pecans or walnuts to your carrot cake batter for an extra crunch.
    • Shredded coconut: Fold into batter with shredded carrots. Just like my pineapple coconut carrot cake!
    • Bake this recipe as cupcakes. Makes about 24 cupcakes. Fill the cupcake liners โ…” full and bake for 15-17 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
    My Favorite Homemade Carrot Cake - Sprinkle Some Sugar

    How to make the best carrot cake

    Carrot cake dry ingredients in a bowl.

    Step 1: Whisk the dry ingredients together to aerate.

    Carrot cake batter in a bowl.

    Step 2: Make a well in the center and mix in the wet ingredients. Fold in the grated carrots. Distribute the batter evenly into prepared baking pans.

    Carrot cakes fresh out of the oven in baking pans.

    Step 3: Bake! Then Transfer to a wire rack and cool completely.

    Cream cheese frosting in a bowl.

    Stop 4: Beat frosting ingredients until smooth. Assemble and frost the cooled cakes.

    Recipe Tips

    Freshly grated carrots: Please grate the carrots yourself for the best results.

    Do not over-bake: Your cake will come out dry.

    Be sure to line pans with parchment AND grease + flour your pans. This method will ensure your cakes will release from your pans perfectly with no issues.

    Recipe FAQs

    Why is no butter used in carrot cake?

    This simple carrot cake recipe is oil-based, rather than butter-based. This helps to keep it moist and lasts for days.

    Can I make cupcakes using this recipe?

    Yes, you can! Fill the cupcake liners โ…” full and bake for 15-17 minutes or until a toothpick inserted into the center comes out clean. Recipe should make about 24 cupcakes.

    Can I make this carrot cake ahead of time?

    Yes! And I actually recommend this! The cake tastes even more flavorful on the second day once the spices get to meld together.

    Does carrot cake need to be refrigerated?

    If carrot cake is frosted with cream cheese frosting, then yes, this moist carrot cake will keep fresh for up to 5 days stored in an airtight container in the refrigerator. If the carrot cakes are unfrosted, they can be left out at room temperature covered tight.

    How do I freeze carrot cake?

    Freeze cooled, unfrosted cakes individually wrapped in a layer of plastic wrap and then a layer of foil. Place in a resealable, freezer-safe bag and freeze for up to 3 months. Thaw at room temperature. Prepare frosting fresh.

    Can I make this carrot cake gluten free?

    Yes! Make this carrot cake recipe gf by replacing the flour called for with a 1:1 gluten free baking flour.

    Slice of carrot cake on a plate.

    More cake recipes you'll love

    • Pineapple Carrot Coconut Cake with Coconut Cream Cheese Frosting - This perfectly moist carrot cake is chock full of carrots, pineapple and coconut. Topped with hefty layer of my favorite coconut cream cheese frosting!
      Pineapple Coconut Carrot Cake with Coconut Cream Cheese Frosting
    • Coconut Pound Cake - This pound cake has the softest, velvet-y texture and is loaded with lots of coconut flavor.
      Coconut Pound Cake
    • Super Lemon Bundt Cake - The softest, lemon-packed cake on the face of the earth. If you are a lemon lover, this will be your new favorite!
      Glazed Lemon Bundt Cake
    • Butter Pound Cake - Sprinkle Some Sugar
      Butter Pound Cake

    Did you make this recipe?

    Please leave a โญ๏ธ review below and tag @sprinkle_some_sugar on Instagram!

    ๐Ÿ“‹ Recipe

    Carrot cake slice on a plate.

    My Favorite Homemade Carrot Cake

    Jessica
    My Favorite Homemade Carrot Cake is the best you'll ever have! Freshly grated carrots and a blend of warm spices are tucked in an extremely moist and flavorful cake. The rich and velvety cream cheese frosting is the perfect complement.
    5 from 1 vote
    PRINT RECIPE PIN RECIPE
    Prep Time 25 mins
    Cook Time 40 mins
    Total Time 1 hr 5 mins
    Course Dessert
    Cuisine American
    Servings 10 -12

    Ingredients
      

    Carrot Cake

    • 3 cups all-purpose flour
    • ยพ cup granulated sugar
    • 1 ยฝ cup light brown sugar or dark
    • 1 teaspoon baking powder
    • 2 teaspoon baking soda
    • ยฝ teaspoon salt
    • 1 ยฝ tbs cinnamon
    • ยพ teaspoon nutmeg
    • ยผ teaspoon cloves
    • ยผ teaspoon ginger
    • 1 cup vegetable oil
    • 5 large eggs
    • 1 tbs vanilla extract
    • 2 cups finely grated carrots

    Cream Cheese Frosting

    • 16 oz cream cheese room temperature
    • 1 cup unsalted butter softened
    • 8 cups powdered sugar
    • 2 teaspoon vanilla extract
    • pinch salt or to taste

    Instructions
     

    • Preheat oven to 350ยฐF. Line the bottom of two 9" round baking pans with parchment paper and lightly grease and flour the sides. Set aside.
    • Whisk the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger all together very well.
    • Make a well in the center of dry ingredients and add oil, eggs and vanilla. Beat the batter until just combined but smooth, don't over-mix. Fold in the grated carrots with a rubber spatula or spoon. Batter will be thick. If you are adding pecans or raisins, do so now. Distribute the batter evenly into prepared baking pans.
    • Bake for 30-40 minutes. Start checking cake at 25 minutes. Cakes are done when a toothpick inserted into the center comes out with a few moist crumbs. Allow to cool on a wire rack for 20 minutes and then invert onto a wire rack so they can finish cooling completely out of the pans. While they are cooling, prepare the frosting.
    • Beat the cream cheese and butter until smooth with no lumps. Add in the vanilla and mix until smooth. Add in the powdered sugar 1 cup at a time on low until combined. Whip frosting for another minute or so until smooth and creamy.
    • Once cakes are completely cool, level cakes, if needed. Place one cake on the bottom of a cake stand or plate facing up. Spread a good amount of frosting on top until completely covered. Add second cake, bottom up, and frost the outside of the cake.
    • Frosting tip: Spread one thin layer of frosting around the cake and set it in the fridge. Once it has firmed up a bit, add another thick layer - the frosting looks much more even this way. Also known as a crumb coat.

    Notes

    Recipe tip: This cake is even more moist and flavorful the second day once the flavors have all settled in with each other.
    Carrots: Grate carrots at home for best results. I don't recommend using packaged pre-shredded carrots because they are typically dried out.
    Add-ins: Add up to one cup total of add-ins like chopped pecans or raisins.
    Storage instructions: Carrot Cake will stay fresh for up to 5 days stored in an airtight container in the refrigerator.
    Freezing instructions: Freeze cooled, unfrosted cakes individually wrapped in a layer of plastic wrap and then a layer of foil. Place in a resealable, freezer-safe bag and freeze for up to 3 months. Thaw at room temperature. Prepare frosting fresh.

    The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

    Tried this recipe?Let us know how it was! Leave a comment below & tag @sprinkle_some_sugar on instagram!
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    Reader Interactions

    Comments

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      Recipe Rating




    1. Jen says

      March 20, 2021 at 12:49 am

      5 stars
      Love the cake!! However, could I make it into a regular spice cake? Would I just omit the carrots?

      Reply
      • Jessica says

        March 23, 2021 at 7:26 am

        Yup! That would be equally delicious! ๐Ÿ™‚

        Reply
    2. Iris says

      December 01, 2019 at 2:19 am

      I followed the recipe and the cake was dry. Can we add water or something give the cake moisture?

      Reply
      • Jessica says

        December 27, 2019 at 4:40 pm

        I am unsure why your cake turned out dry, this is such a moist cake! I think you may have overbaked it somehow.

        Reply
    3. TIFFANY CAGLE says

      December 05, 2017 at 3:12 pm

      will this cake freeze well? I had a carrot cake request for a wedding cake, and was wondering if it can be in the freezer for 4 days?

      Reply
      • Jessica says

        January 10, 2018 at 10:07 am

        I have not tried freezing this cake myself, but I don't see why not.

        Reply
    4. KiKi says

      November 19, 2016 at 9:50 pm

      I want 2 bake this cake for Thanksgiving but I have 8" round pans, how long would the baking times be?

      Reply
      • Jessica says

        November 23, 2016 at 5:26 pm

        Baking time will be around the same, poasibly a few minutes longer. I'd watch the cakes to be sure.

        Reply
    5. Julia says

      October 09, 2016 at 8:40 pm

      The recipe for the icing is WAY too much, I could ice more than 2 cakes with all this icing!!

      Reply
    6. April says

      August 26, 2015 at 1:54 am

      Isn't 8 cups of confectioner's sugar a lot? I added 3 1/2 cups and I feel like it was way too much sugar. Most recipes for cream cheese Frosting call for 2 cups.

      Reply
      • Jessica says

        August 26, 2015 at 9:44 am

        Nope! It does seem like a lot of sugar, but since this is a layer cake, you are essentially doubling the cream cheese frosting. With all of that cream cheese, you need all of the sugar in the recipe to get a perfect texture. You made this exact recipe and only needed 3 1/2 cups of sugar? Do you maybe like a runnier frosting? I prefer a spreadable frosting, which is what this recipe yields. It's all about personal preference! ๐Ÿ™‚

        Reply
    7. Jimena says

      June 10, 2015 at 6:54 pm

      Hi!!! I have a question for you! The cloves and the jinger are ground?? I live in Mรฉxico and i need to try this recipe because the carrot cake here its so much diferent than yours!! ๐Ÿ™‚ have a nice day amd thank you

      Reply
      • Jessica says

        June 10, 2015 at 7:46 pm

        Yes, they are both ground. Let me know how it comes out for you, I hope you love it! ๐Ÿ™‚

        Reply

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    About Jessica

    I'm so excited you're here! Iโ€™m Jess, a self-taught baker, recipe developer & food photographer in New Jersey! Here you will find easy and delicious family recipes that anyone can make. Take a look around and I hope you stay a while! โค๏ธ

    Learn more about me โ†’

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